Dr. Maurice O’ Sullivan is a sensory and reformulation scientist (NPD) as well as a senior lecturer (Prof. Assoc.) in food science working in the School of Food and Nutritional Sciences, UCC. In the past Maurice has worked in the food industry as a sensory scientist and flavour chemist for Diageo Baileys and Guinness as well as holding the position of Global Regulatory Affairs Manager for Diageo Baileys. He has worked as a food technologist and process/product development scientist for the processed foods sector in the 1990’s as well as leading product development consultancy to the dairy, meat and beverage industries on behalf of UCC. He has a Ph.D. in Sensory and Consumer science from the Department of Food Science, The Royal Veterinary and Agricultural University (KVL), Copenhagen University, Denmark as well as MSc. and BSc. Degrees in Food Science and Technology from University College Cork (UCC). Currently Maurice is a project coordinator leading large scale multi-million euro research projects. For many years he has also managed the “Sensory Unit” at UCC working on sensory and flavour-based projects involving a diverse selection of products as well as lecturing in sensory science. Maurice has published more than 200 research based articles (papers, book chapters, proceedings etc.). In 2017 he launched his first book “A Handbook for Sensory and Consumer Driven New Product Development (Innovative Technologies for the Food and Beverage Industry) on the 14th September at the 3rd National Food & Drink Business Conference and Exhibition, CityWest Convention Centre, Dublin. In 2020 a second book was published: Salt, Fat and Sugar Reduction; Sensory Approaches for Nutritional Reformulation of foods and beverages. Woodhead Publishing Ltd., United Kingdom. 450pages. This book presents the state o

Maurice has contributed to numerous research projects, research papers and books (n=200+) which, where relevant, are incorporated into lectures as research-led teaching. He has written two books, both of which have been adopted as syllabus teaching texts internationally; A Handbook for Sensory and Consumer Driven New Product Development (Elsevier): Salt Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages (Elsevier/Woodhead). His research responsibilities involve supervising postgraduates (n=32), acquiring research funding and publishing prolifically. To date he has secured significant research funding, as a PI and co-PI of €5,927,450 (see below). As head of his “Sensory Research Group” within the School of Food and Nutritional Science he has co-supervised to date 2Post-Docs, 17PhD; 5 Research MSc.; 9 MSc Taught; 2 PhD ongoing with additionally 1 post-doc and 2 PhD new funding (May 2024, SFI). Maurice has published 124 peer reviewed papers in recognised high impact journals (+10 in prep), 2 books (26 Chapters) 18 Co-authored Books, 45 Book chapters (including books), 36 short papers, +25 oral presentations, 115 poster presentations. He has have worked in the area of targeted ingredient (salt, fat, sugar) reduction in and processability of foods since 1997. The focus of this research has been reduction of negative ingredients linked to civilisation diseases (Diabetes, Obesity, Heart Disease, Anaemia) while maintaining sensory but improving nutritional quality of developed products. His latest book “Salt Fat and sugar Reduction” is disseminated to both undergraduates, post-graduates but also Industry and highlights innovations. he has close links with many of the world’s most renowned scientists in his research fields of research and presents and disseminates at prestigiou

SUMMARYI am Director of the International food Science degree program (dual degree with Beijing Technical and Business University) since 2018. This University is ranked 12 in the Shanghai ranking category for Food Science and Technology. I have been to China many times for research, lecturing and assisting in recruiting students. As Director, I manage (CIMS update 2024: BMEC (Beijing Municipal and Education Committee) Review March 2024;Supplemental Agreement -Synchronised Invigilated exams 2021; The Teaching Quality Assessment of the Food Science Joint Programme by Chinese Ministry of Education (24/01/24) the programme as well as teaching and recruitment in UCC and China and also promoting the course to prospective students and parents in China including; BTBU 2017 (March), 2019 (March and October), 2024 (April); Shanghai University and Jiangnan University, Wuxi, China’s premier food science university (March 2019). I recruit students and teach FS2105 (24h) in Beijing over two visits annually but now have converted this into a stackable online course delivered through canvas to multinational students. As the International Degree Director, I administer the running of the program across several degrees (Diploma in Food Studies; BSc in Food Science and Technology (ORD); BSc in Food Science and Technology (HON);) which, generates income of +€800,000 - €1M per annum. In March 2023 I taught at Tec De Monterey, Mexico extending the international program recruitment and diversification. I also travelled to Fujian University, China in April 2015 in collaboration with Teagasc Moorepark to assist in student recruitment and collaboration and commissioning of an international sensory laboratory, which I helped design. Ultimately this has led to a major cross-cultural project being commissioned which allowed us to test the sensory and consumer perception of foods in mainland China. I also co-supervise several